Pearl barley is used in congee and sweet soups, as well as in the production of such foodstuffs as soy sauce, barley-almond powder, and barley-milk powder. Traditionally valued by the Chinese for its medicinal properties, it is now heralded for its healthful uses. Recent medical research reveals this grain aids the prevention of cancer.
Since ancient times, pearl barley has been consumed in a variety of ways. Long before the popularity of 'health foods', the Japanese developed ways of using it in anything from sweets to medicine. After drying, they used it as tea. Ground, it became an ingredient in noodles and dumpling skins. Combined with yeast, it could be used for steamed and baked breads. Pearl barley was also a substitute for other grains in 'pop-corn' and hot cereals.
In recent years, a new 'pearl barley fad' has arisen in Japan. Cookbooks and other illustrated books on this popular food appear in every marketplace. Food producers process barley into soy sauce, vinegar, and wine. Snack foods such as barley crackers, popped barley and barley candy have also become fashionable. While beauticians strongly advocate it as a beauty food, cosmetic companies use it as an ingredient in make-up. New research into its many uses foreshadow that pearl barley will play an increasingly important role in daily life.
Pearl barley was previously used to nourish infants. Mothers simmered small amounts of barley in water as an important milk substitute. Too much milk often caused infants to vomit. After weaning, children were fed cereal made from pearl barley. Today, commercial baby foods have replaced pearl barley as a nutrient for infants.
Pearl barley is high in protein and fat. In relation to other grains, it is low in carbohydrates. Many doctors thus encourage those who suffer from diabetes or glandular obesity to eat barely instead of rice. Pearl barley is moreover rich in vitamin B1, phosphorous, magnesium, potassium, calcium, and iron. It is believed to aid digestion, preserve healthy, smooth skin, and also to possess the therapeutic powers of anodyne, relaxants, fever repressants, and laxatives.
Pearl barley has traditionally been an important medicinal substance. A Ming dynasty medicine manual states: "The major functions of pearl barley are the relief of muscle cramps, rheumatism and gas, and the promotion of a healthy respiratory and circulatory system." A number of other ancient Chinese medicine manuals record its uses as a cure for intestinal problems, swelling and athletes foot. Modern studies based on these ancient writings reveal its effectiveness in curing liver disease, tuberculosis and benign skin tumors.
In experiments feeding pearl barley to cattle, milk cows suffering from various tissue ailments have been cured. A Japanese pathologist recently discovered that barley helps slow down the spread of cancerous cells and causes tumor shrinkage. Medical experts now agree on the value of research into the cancerpreventitive properties of pearl barley.
What exactly is pearl barley, and where did it come from? Pearl barley is the kernel which remains after barley has been hulled and crushed. Approximately twice the size of white rice, its hard, oval-shaped kernels are white with a brown seam. Because of its hardness, it takes time to cook it. There is also a type of dehydrated pearl barley on the market. These kernels are smaller and less brilliant than the traditional variety.
Today pearl barley is cultivated in every tropical and temperate zone in the world. It originated in ancient India and Burma, and gradually spread to the Middle East and Europe. Based on Han dynasty medical manuals, we can assume that the Chinese were eating it over a thousand years ago.
Pearl barley is said to have been introduced to China from Vietnam during the Eastern Han dynasty. At that time a plague had spread through Vietnam, leaving the government powerless to stop it. When the commoners unsuspectingly began eating pearl barley, the epidemic suddenly ceased. The people believed the grain magical, and its value soon surpassed that of gold and jade. Chinese soldiers brought pearl barley back to the mainland China as tribute.
In Taiwan, pearl barley was first cultivated during the Japanese occupation. The mountain people of Tainan and Pingtung then used crushed barley in medicines and congee. Today, two different types of barley are cultivated in Taiwan. As the island's annual harvest of less than a hundred tons of pearl barley does not satisfy domestic demand, three to six hundred tons are imported every year.
Taiwan is currently taking steps toward increasing its cultivation of pearl barley, as opposed to rice. The cultivation process of the two grains is similar. Techniques and equipment used in wet-rice cultivation, already familiar to farmers, can easily be applied to barley. Barley however, requires less fertilizer than rice, and is less vulnerable to insect pests, making it a higher profit crop. In addition, the plant requires much less water than rice does during the initial growing period.
Whether cultivated as a rice substitute, processed as a foodstuff, or taken for its medical value, this nutritious and therapeutic grain has a great future.
(Jill Ardourel)
[Picture Caption]
Two types of pearl barley are currently on the market. On the left is th e tropical variety produced in Taiwan. The small kernel variety pictured at right is imported from temperate zones.
1. The process of transplanting pearl barley seedlings is similar to that for white rice. 2. Illustrated are three different types of pearl barley seeds. On top is the shelled, white seed kernel, to the right the wild variety, and to the left the cultivated variety. 3. A farmer uses a reaper to cut barley stalks. 4. Barley is a member of the grain family, similar in appearance to rice. 5. Pearl barley is a key ingredient in "Four Miracles Soup".
1. Sweet barley soup is both tasty and nutritious. 2. Pearl barley can be processed into foodstuffs such as almond powder and soy sauce.
1. The process of transplanting pearl barley seedlings is similar to that for white rice.
2. Illustrated are three different types of pearl barley seeds. On top is the shelled, white seed kernel, to the right the wild variety, and to the left the cultivated variety.
3. A farmer uses a reaper to cut barley stalks.
4. Barley is a member of the grain family, similar in appearance to rice. 5. Pearl barley is a key ingredient in "Four Miracles Soup".
5. Pearl barley is a key ingredient in "Four Miracles Soup".
1. Sweet barley soup is both tasty and nutritious.
2. Pearl barley can be processed into foodstuffs such as almond powder and soy sauce.
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